Spread this punchy chile-herb sauce on grilled flatbread or drizzle it over grilled seafood.
Ingredients
Makes 1 cup
Pulse first 6 ingredients in a blender or food processor until a coarse purée forms. Season to taste with salt and pepper. DO AHEAD:Sauce can be made 1 day ahead. Cover and chill. Let come to room temperature before using.
Leave a Review
Reviews (4)
Back to TopVery easy, and tasted great with a tweak or two. I thought one cup of oil was way too much, so I reduced it to about a third of a cup. I also added garlic, because I love garlic with anything herby like this. With those tweaks, I thought it was fantastic. Really good with the grilled flatbread recipe from this site.
kascali
San Francisco, CA
6/12/2016
Where is the flatbread recipe? ga@coh
Anonymous
louisiana
9/22/2012
This turned out rather bland and runny for my tastes. I thought it would be spicier and more like pesto. The second time I made it I doubled the ginger, added Sriracha, garlic and lime juice, and blended it with half an avocado. Much better! If you're looking for something closer to the consistency of pesto, I'd recommend decreasing the amount of oil by half. I would make it again with with these changes. The accompanying flatbread recipe is fantastic.
GingerLemon
7/14/2012
Good on its own but even better with the grilled flatbread (see accompaning recipe).
Anonymous
Winnetka, IL
7/13/2012
